Carrot Cake with Cream Cheese Filling and Spiced Roll (Print version)
A tender spiced carrot cake roll wrapped around tangy cream cheese filling, chilled until sliceable and finished with powdered sugar.
# Ingredients:
For the carrot cake sponge
01 -
3/4 cup (95 g) all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon fine salt
04 -
2 teaspoons ground cinnamon
05 -
1/2 teaspoon ground ginger
06 -
1/4 teaspoon ground nutmeg
07 -
1/4 teaspoon ground allspice
08 -
3 large eggs, room temperature
09 -
2/3 cup (135 g) granulated sugar
10 -
1 teaspoon vanilla extract
11 -
2 teaspoons vegetable oil
12 -
1 3/4 cups (175 g) finely grated carrots
13 -
1/3 cup (40 g) powdered sugar, for rolling
For the cream cheese filling
14 -
8 oz (225 g) cream cheese, softened
15 -
1/2 cup (113 g) unsalted butter, softened
16 -
1 3/4 cups (210 g) powdered sugar, sifted
17 -
1 teaspoon vanilla extract
18 -
1 teaspoon finely grated lemon zest
19 -
Pinch of salt
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease the parchment.
02 -
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
03 -
In a large bowl, beat the eggs and granulated sugar on high speed for 4-5 minutes, until thick, pale, and slightly ribbony. Beat in the vanilla and oil.
04 -
Fold in the grated carrots, then gently fold in the flour mixture just until combined. Spread the batter evenly in the prepared pan.
05 -
Bake for 13-15 minutes, until the cake springs back when lightly touched and a tester comes out clean.
06 -
Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel, peel away the parchment, and roll the cake with the towel from a short end. Let it cool completely.
07 -
Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, lemon zest, and salt, then beat until creamy and spreadable.
08 -
Carefully unroll the cooled cake. Spread the filling evenly, leaving a 1/2-inch border. Reroll without the towel, wrap firmly, and refrigerate for at least 1 hour before slicing.
# Good to know:
01 -
Chill at least 1 hour before slicing for the cleanest swirl.
02 -
Use freshly grated carrots rather than bagged shreds.
03 -
Store covered in the refrigerator for up to 3 days.